Some curious chefs looking for a green way to make dinner are burying food in compost heaps, which can reach temperatures up to 170 degrees. Chef Suzanne Podhaizer recently made a meal by wrapping branzino, scallops, radicchio, garlic, minced red peppers, and jasmine rice in plastic bags and tinfoil and placing in a heap for about four hours.
"I have friends who work at compost companies, and I knew they would bury things in the compost and eat it later," Podhaizer says, "but those were mostly leftovers from the night before. This was the first time I'd thought of using compost to cook from scratch."

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